With this salad, despite the fact that it is lean, it is quite possible to decorate any, even the most sophisticated, festive table. The basis of the dish is squid rings fried in vegetable oil until golden brown. Multi-colored goes great with seafood Bell pepper giving the dish an elegant look. The taste of the dish is subtly set off by a combination of sweetish white onion and spicy garlic. In addition, the lean squid salad is the "meeting point" of a typical Western product, which is Spanish olives with Asian ingredients - lime and soy sauce. Emerald parsley leaves are used as a decoration, harmoniously fitting into the overall composition and complementing the taste sensations.
Taste Info Salads with seafood / Salads without mayonnaise
Defrost seafood at room temperature. Peel the squid carcasses from the skin, remove the chord and remove the insides.
Tip: it will be much easier to remove the skin if you pour boiling water over the squid for literally 1 minute, and then immediately place it in cold water.
Wash the prepared squids thoroughly and cut into rings about 7-8 mm wide.
Heat up in a frying pan sunflower oil and fry the squid rings on it over high heat for 1 minute on each side.
Wash sweet pepper. Free the pods from the stalks and seed pods. Cut the pulp into thin half rings.
Peel the onion, wash and cut into thin rings or half rings.
Cut olives lengthwise into thin strips.
Peel the garlic cloves and finely chop.
Place sweet pepper, white onion, olives and garlic in a bowl.
Wash lime and cut in half.
Mix in a small container soy sauce, juice of half a lime, 3 tbsp. l. sunflower oil and freshly ground black pepper.
Pour vegetables with olives with the resulting dressing.
Add the fried squid rings to the bowl and mix everything.
Rinse the parsley greens, dry and tear off the leaves from the branches.
Put the lean salad with squid on a large dish and garnish with parsley leaves. You can also serve the salad in roks or shots, garnishing each with a thin slice of lime.
Note to the owner:
Romanesco cabbage is often called a masterpiece of nature, it looks so interesting and beautiful. The name of the vegetable - romanesco is translated from Italian as - "Roman". And it was given because the birthplace of Romanesco cabbage is the outskirts of the city of Rome.
Romanesco is a cultivar of cabbage - Brassica oleracea, which belongs to the varietal group Botrytis.
Scientists believe that it is a hybrid of cauliflower and broccoli. Everyone agrees that breeders have worked hard on this type of cabbage. In the people, Romanesco cabbage is also called “Romanesco broccoli” and “coral cabbage”.
The plant is thermophilic. But if you take care of it properly, some varieties grow up to a meter. Romanesco leaves are dense, dark green or gray-green. They wrap around what they grow this cabbage for - closely pressed to each other in a spiral inflorescences of a pyramidal shape of salad or light green color.
Romanesco has not lost its resemblance to cauliflower, and an inexperienced person may well confuse them.
Inflorescences forming the head are used for food.
The total Romanesco fruit can reach half a kilogram in weight.
Romanesco is cultivated annual plant.
Romanesco cabbage is just as healthy as cauliflower. Its inflorescences contain: vitamins: A, B, K, P, PP, fiber, antioxidants, folic acid, minerals - potassium, calcium, manganese, zinc, sodium, fluorine, copper, selenium, iron, phosphorus ...
Romanesco is one of the lowest calorie vegetables, 100 g of this cabbage contains only 25 kilocalories. Nutritionists advise eating this vegetable for those who want to get rid of excess weight and keep a slim figure, and doctors recommend Romanesco to everyone who wants to maintain health for many years.
Eating this cabbage makes strong bones, teeth, nails, it also removes bad cholesterol from the body, makes blood vessels strong and elastic, prevents atherosclerosis, cardiovascular diseases, heart attack, stroke, cleanses the liver and kidneys.
Romanesco improves digestion, eliminates the processes of decay and fermentation, helps to absorb animal proteins and fats.
It is useful for both constipation and diarrhea, it is recommended in the presence of hemorrhoids.
This cabbage improves immunity, normalizes metabolism, improves blood formation, and calms the nervous system, so it is useful for everyone who is exposed to stress, often worries, sleeps poorly.
This cabbage is also useful for those who have problems with the thyroid gland and with the respiratory system.
Romanesco reduces the risk of developing cancer and allergic reactions from other products.
This cabbage is good for hearing and vision.
Regular use of it in food helps to maintain not only health, but also beauty until old age.
Eating 2-3 servings of cabbage a week, you can become the owner of a smooth, clean skin and lush, shiny hair.
Romanesco is highly valued in cooking, especially in the Mediterranean countries, it is easily digested and satisfies the feeling of hunger.
All over the world it is prepared like ordinary cabbage. But eating Romanesco raw is not recommended. Although it does not cause allergies, but without heat treatment it can cause bloating and diarrhea. However, Romanesco cabbage cannot be digested, otherwise it will lose its delicate, slightly creamy-nutty taste.
Soups are cooked from Romanesco, casseroles are prepared, fried, added to salads.
Romanesco cabbage soup
You will need:
500 g turkey or chicken fillet;
- 400 g Romanesco cabbage;
- 1 onion;
- 2 tbsp. spoons of cream;
- 1 tbsp. a spoonful of butter;
- salt, pepper to taste.
Cooking method:
Boil the chicken fillet until tender, remove from the broth, cut into small pieces. Strain the broth, bring to a boil, add chopped onion into it.
Rinse Romanesco and steam. Add to broth, turn off heat.
When serving, top with cream or butter.
Romanesco in breadcrumbs
You will need:
A small head of Romanesco;
- 2 eggs;
- breadcrumbs;
- vegetable oil.
Cooking method:
Rinse the cabbage, boil in salted water for about 15 minutes. Let the water drain, cool, cut.
Beat the eggs and dip the pieces in them, then roll in breadcrumbs. Fry in a hot pan in vegetable oil.
Romanesco with sauce
You will need:
1 medium-sized romanesco
- 2 tbsp. spoons of water;
- 80 g of cheese;
- some crackers;
- salt, pepper to taste.
For sauce:
1 glass of milk;
- 20 g of butter;
- 3 tbsp. spoons of flour.
Cooking method:
Divide the head of cabbage into inflorescences, put in a bowl, add 2 tbsp. tablespoons of water, cover and cook until soft. Take care not to burn.
Sauce:
Boil milk. Melt the butter in another bowl, add the flour, stir, pour in the milk, heat for 1 minute, pour over the cabbage. Top with grated cheese and breadcrumbs. Place in oven until cheese is melted.
Romanesco salad
You will need:
1 small romanesco cabbage
- chicken breast;
- 1 onion;
- 1-2 carrots;
- 1 sweet bell pepper;
- 2 cloves of garlic;
- butter;
- salt, pepper to taste.
Cooking method:
Remove the meat from the breast, remove the skin, cut the fillet into slices, put in a pan with butter and simmer for 20 minutes under a lid over low heat, adding a little water.
Grind the onion, finely chop the carrot, cut the pepper into a thin strip, put it on the onion and simmer.
Boil Romanesco for 15 minutes in salted water. In this case, the cabbage should not boil soft, but become soft.
Drain, cool, chop, mix with the contents of the pan, add crushed garlic, salt, pepper, mix everything.
Romanesco cabbage is not the most common type of cauliflower in our stores, but it is still occasionally found there. As part of the salad, it can be replaced with regular colored or broccoli, but I think Romanesco is the most beautiful and most delicious of all this trinity!
I came up with this recipe for my sister, whose family is fasting, so it turns out that on New Year they need a special menu. The salad fully complies with the requirements of non-strict days of Orthodox fasting, but at the same time it is very tasty, and even beautiful. Thanks to the coconut milk dressing with salmon, no one will ever think that this is a recipe with limited ingredients according to some special criteria, it is perceived as a festive delicacy. Of course, you can eat it without any special reasons.
Ingredients for one serving - a very small bowl of Romanesco or part of a large one, 1 layer of thinly sliced smoked salmon or salmon trout (salted can be used), 1 heaping tablespoon of coconut cream or 2 tablespoons of coconut milk (if it is thin), from seasonings - a little garlic and black or white pepper. Greens - watercress is simply wonderfully combined with Romanesco to taste. If not, then you can do without greenery at all. If the salad is prepared not with Romanesco, but with colored or broccoli, then this must be compensated by adding a couple of pinches of ground nuts to the salad dressing.
Cut off the very tops of the green inflorescences from the Romanesco head (well, in fact, these are, of course, modified shoots, like other types of cauliflower). By the way, it is quite possible to make puree soup from the remains of the stalk.
Boil the inflorescences for a couple of 5 minutes, maximum - 10.
In the meantime, puree about 10 g of fish with a blender with coconut cream, garlic and a pinch of pepper. We place the dressing at the bottom of the bowl in which the serving will be made.
Cool steamed cabbage to room temperature.
Lay Romanensko on top of the dressing, place pieces of salmon between its pieces, sprinkle the salad on top with the tops of watercress.
Here is such a rather decorative composition we get in a dish lean salad with Romanesco cabbage.
Romanesco cabbage is a vegetable that has appeared in the diet of Russians relatively recently. In addition to its amazing and unusual shape, this cabbage has a unique set of minerals, vitamins, amino acids and nutrients. What is Romanesco, we will consider in this article.
Romanesco cabbage is one of the varieties of cultivars that belongs to the same varietal variety as cauliflower. It got its name from the places of its origin, "Romanesco" is translated from Italian as "Roman".
Some sources claim that the history of cabbage can be traced back to the 16th century, but it is worth noting that it received wide use in international markets at the end of the 20th century. This cabbage in its appearance resembles cauliflower, but has a light green tint. The version that this species is a hybrid of broccoli and cauliflower has no confirmation in authoritative sources.
Romanesco cabbage is an annual plant of the main hallmark which is its unusual form. The inflorescences of this cabbage are arranged in the form of a logarithmic spiral, while their number exactly corresponds to the Fibonacci number. Carefully examining each bud of an inflorescence, you can see that it consists of a large number of small copies of itself. This self-similar shape repeats many times, getting smaller and smaller.
A photo of Romanesco cabbage will help you understand this unique and amazing plant shape. This variety contains a wide variety useful substances and micronutrients. Let's talk about them.
This cabbage contains vitamin A, which helps the body in the fight against various infectious diseases, has a positive effect on the health of the skin, hair and nails. Vitamin K contained in cabbage gives the body vitality and has a positive effect on blood clotting. Vitamin C has a good effect on the state of the circulatory system and improves the process of blood reproduction.
This cabbage contains B vitamins that improve blood circulation, as well as work nervous system that increase the metabolic rate. Vitamin PP normalizes cholesterol levels and prevents the development of diseases of the cardiovascular system.
Ascorbic acid increases stress resistance and reduces the risk of respiratory diseases. Calcium contained in Romanesco cabbage strengthens teeth and bones, normalizes the work of the heart and its rhythm. The iron present in this vegetable improves thyroid function and boosts immunity. Zinc improves regeneration processes in the body.
In Romanesco cauliflower, in addition to the wealth of vitamins, there is a large amount of dietary fiber and minerals. Phosphorus, selenium and fluorine favorably affect the integrity of tooth enamel. Selenium is the body's protector against carcinogens and helps to better absorb dietary antioxidants. It is also found in cartilage and is essential for maintaining healthy joints.
Selenium is a component of enzymes that are responsible for cell detoxification. It also has a beneficial effect on the hormonal background, improves the functioning of smooth and skeletal muscles. Romanesco is a source of folic acid, which helps the body absorb minerals and vitamins obtained from other foods, and also normalizes the functioning of the gastrointestinal tract.
Before planting cabbage, you need to select and prepare a place for planting. The best soil for this type of cabbage is the soil in which potatoes, tomatoes, cucumbers or onions previously grew. Where radish, turnip, cabbage or lettuce used to grow, Romanesco is not recommended to be planted.
The beds for seedlings should be located on the side of the site that has the best illumination. The soil itself should not have high acidity; alkaline soil is best for this cabbage. To prepare the soil, it is recommended to lime it by adding wood ash to it at the rate of up to 0.5 kg per 1 m 2, and you can also treat the soil with compost.
Sowing seeds is carried out in the middle or at the end of April. The air temperature in the room in which the Romanesco seedlings will be located must be maintained in the range from +20 to +22 ° С.
After 30 days, the boxes with sprouts should be moved to a place with a lower temperature, while lighting should be controlled. If this is not done properly, the seedlings can stretch out. Watering seedlings is carried out as the top layer of soil dries.
After 40 to 60 days from the time of sowing, the seedlings must be transferred to a permanent place of growth and planted at a distance of at least 60 cm from each other. The distance between each row should be at least half a meter.
It is also worth considering the climatic conditions of the region and, depending on this, transplant cabbage so that the ovary of inflorescences occurs in early summer. The most suitable temperature for this is from +17 to +18 ° С.
Caring for Romanesco cabbage is simple and does not require special knowledge and skills. She needs abundant watering, but it is necessary to ensure that the soil is not oversaturated with moisture.
It is necessary to periodically inspect plants and remove pests that may appear on them. Most often, Romanesco suffers from caterpillar attacks that destroy leaves. It is recommended to spray plants by special means from pests. You can also plant plants near Romanesco that repel insects, such as mint, garlic, marigolds or celery.
Periodically, it is necessary to weed and loosen the soil around the plants, in order to avoid the appearance of weeds and to enrich the soil with oxygen. The use of organic fertilizers is recommended mineral fertilizers, such as: superphosphate, mullein, potassium chloride, ammonium nitrate and others. For the entire period of growth, top dressing is added no more than three times and in the same proportions as when caring for other varieties and types of cabbage.
Romanesco cabbage is harvested as the heads of cabbage are fully ripe. If cabbage is planted at the beginning of summer, then in mid-October it will be possible to get good harvest. There is no need to delay the harvest, as in this case Romanesco will lose its juiciness and taste, as well as the content of vitamins, minerals and nutrients in it will decrease.
It is best to harvest Romanesco in the morning, while the cabbage has not warmed up under the sun. After harvesting, it must be stored in the refrigerator for about seven days. It can also be frozen and eaten in winter, while the loss of nutrients will be negligible.
Observing the technology and agricultural technology when growing Romanesco cabbage, you can get a good harvest in the middle of autumn. Cabbage does not require specific care when growing, so you do not have to put in much effort. By growing Romanesco, you will get a real storehouse of vitamins, minerals and nutrients that are beneficial to health.
Where did Romanesco cabbage come from? calories and chemical composition vegetables. Beneficial features and possible harm when used. roman cabbage recipes Interesting Facts about culture.
The content of the article:
Romanesco cabbage is a type of cauliflower that looks unusual and somewhat mysterious. Inflorescences are like pyramids, consisting of individual crystals. These pyramids are located exactly in a spiral - from the point of view of geometry, the design is quite complicated. The vegetable belongs to the Cruciferous family, the varietal group botrytis. The second name of this type of cabbage is Roman. Judging by the finds in the cultural layer, the Etruscans grew the vegetable in the 1st century BC, and then, already in our era, the peasants of Tuscany. In the 16th century, it spread throughout Italy, but its popularity soon died out. They noticed it again at the end of the 20th century, they began to import it to all European countries, and then, when they appreciated the taste, they planted it. The taste of Roman cabbage is sweetish, the structure is tender, so it can be consumed even raw.
Calorie Romanesco cabbage - 30 kcal, of which:
Romanesco cabbage contains the following vitamins per 100 g:
The main value and benefits of Romanesco cabbage lies in its low calorie content and the presence of the following elements:
You can also mention other effects on the body:
Improvement of peristalsis and acceleration of metabolic processes prevents the development of colon cancer, helps to get rid of constipation, and eliminates the risk of developing hemorrhoids.
As a complementary food for children, this vegetable can be introduced into the menu from the age of 8 months - dishes from it are easily digested.
This vegetable is rare in the store, but it is easy enough to grow on personal plot and then lose weight and get healthier.
Contraindications to the use of Romanesco cabbage are also the following:
Romanesco cabbage recipes:
If you grow Romanesco yourself, you can be sure of its absolute naturalness. On the one hand, this is not difficult to do: in order to get a decent harvest, it is enough to carry out the same activities as when sowing cauliflower: top dressing, processing, regular watering, etc. But it must be borne in mind that the culture is more capricious and dies at the slightest thermal fluctuations.
The study of romanesco cabbage because of its original appearance not so much biologists as mathematicians. Its shape completely repeats the Fibonacci spiral. All radii of vegetable arcs fully correspond to the calculated sequence. Each of the inflorescences is composed in a similar way - that is, its shape completely coincides with the shape of the plant itself. Maybe this is Fibonacci, the famous mathematician of Medieval Europe, the generic name of Leonardo of Pisa, seeing this vegetable in the garden, calculated the sequence of numbers for his pyramid?
For people trying to control their own weight, and for vegans, this vegetable crop is the perfect ingredient on the menu.
Watch a video about Romanesco cabbage:
